Author Notes
Hints:
Don't overseason the eggs with salt as there is plenty of salt in the pastrami. Serve with a soft cheese spread. Garnish with mixed herbs, thyme, or paprika . You can add 2 tablespoons of milk into the eggs. —Omer Eltigani (Sudanese Kitchen)
Ingredients
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1 to 2
tomatoes, chopped into small pieces
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2 to 3
pastrami slices, torn into medium-sized pieces
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4 to 5
eggs, lightly beaten and seasoned with salt and pepper
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4 to 6
pieces of flatbread
Directions
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In a large oiled frying pan on medium heat, add 1 to 2 tomatoes chopped into small pieces.
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Turn the tomato pieces in the oil for 2 to 3 minutes until they cook slightly and turn a deeper shade of red.
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Add 4 to 6 medium-sized pieces of sliced pastrami and turn in the cooked tomato for 1 to 2 minutes.
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Add the seasoned scrambled eggs and cook for 2 to 4 minutes, to the desired texture.
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Serve with warmed flatbread and eat by hand.
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